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Key Lime Cake

My mother arrived with bags of key limes. Apparently her friend harvested her vegetables and fruits, and had plenty of limes leftover. I was determined to use these limes before they spoiled so I searched for the perfect lime recipe to use. I really enjoyed this Key Lime Pound Cake with Key Lime Glaze.

Serving Size: 12

Ingredients:

1 cup butter, shortened

1/2 cup shortening (I substituted it with softened butter)

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1 cup milk

1 tsp vanilla extract

1 tsp lime zest

1/4 cup fresh Key Lime juice

For the glaze:

1 cup powdered sugar

2 tbsp fresh Key Lime juice

1/2 tsp vanilla extract

Directions:

Preheat oven to 325 degrees. Beat butter and shortening at medium speed until creamy. Gradually add sugar until light and fluffy. Add eggs 1 at a time, beating just until blended after each addition.

Stir flour, baking powder, and salt. Add the flour mixture to butter mixture alternating with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, occasionally pausing to scrape the sides of the bowl with a spatula.

Stir in vanilla, lime zest, and lime juice. Pour batter into a greased pan or mold. Your pan will be very full. Place pan on a baking sheet if you wish in case some spills over.

Bake for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack (we covered our rack with wax paper since we’d soon be glazing it; parchment paper will also work) by placing rack over pan and flipping. Gently tap the pan if the cake doesn’t immediately come loose.